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5 from 4 votes

Aloo Palak - Instant Pot & Stovetop

A nutritious, vegan and gluten-free, and mess-free Aloo palak curry for a weekday... That's such a great gift for a weekday!
Prep Time10 mins
Cook Time14 mins
Total Time24 mins
Course: Side Dish
Cuisine: Indian
Diet: Vegan
Allergen: Dairy free
Difficulty: Easy
Servings: 5 person
Calories: 278kcal

Ingredients

Instructions

Stovetop Directions

  • Boil the potatoes with skin and drain the water. Cut them in halves and place aside.
  • In a medium-size pan, drizzle and heat 2 teaspoon oil and saute cinnamon sticks, bay leaf, cloves.
  • Later add ginger, garlic, green chilies, and onions. Continue to saute for 2-3 minutes.
  • Meanwhile, blanch the Spinach and soak the cashew nut in water, for 10 minutes.
  • Blend the Spinach, soaked cashews, raw chopped tomatoes along with the sauteed onions.
  • Bring them to a smooth consistency with ½ cup of water.
  • In a separate pan, add 2 teaspoon oil and saute cumin seeds. When they start to sizzle, add blended Spinach paste.
  • Continue to stir as you add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Cover the lid and let it cook for 2 minutes.
  • Later add Garam Masala, boiled potatoes and add water. Stir well and cook for 5 more minutes.
  • Garnish with cilantro.

Instant Pot Directions

  • Blend the washed spinach with ½ cup warm water and bring it to a puree consistency. Place it aside.
  • Start the instant pot in sauté mode and drizzle a couple of teaspoons of oil. As the oil heats up, add the cinnamon sticks, bay leaf, and cloves. Add the garlic and garlic and onions, and saute for 2 minutes. 
  • Stir tomato paste, salt, and spices(turmeric, coriander powder, cumin powder, chili powder) with 2 tablespoon water and stir them well.  
  •  Add cubed potatoes and the blended spinach mixture. Stir well 
    Press ‘Cancel’ on the Instant Pot and close the lid with the vent in sealing position. Change the instant pot setting to ‘manual’ or ‘pressure cook’ mode at high pressure for 4 mins. 
  • When the instant pot beeps, let the pressure release naturally. Add the tempered cumin seeds and Kasuri methi. Give it a good stir and garnish with cilantro. That's it! Serve it hot with steamed rice or roti.

Video

Notes

  • To prepare the tempering, heat oil in a small pan. Add cumin seeds and hing (asafoetida) to the oil. Once the seeds start crackling, remove it off the heat and add a pinch of red chili powder and kasoori methi.
  • If you are allergic to nuts, you can omit the cashews and replace them with thick coconut milk.
  • It does take several spices to strike the right taste, but every spice that you add contributes to the taste and plays an important role. So be sure not to miss any of it, except Garam Masala.
  • You can keep the skin of the potatoes.
  • The addition of chopped cilantro at the end is also optional.
  • You can also add a couple more of the green chilies and make it spicy if that suits your taste.
  • Below the video is for the stove top method. I have step by step pictures for the Instant Pot method.
 

Nutrition

Calories: 278kcal | Carbohydrates: 48g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Sodium: 150mg | Potassium: 1130mg | Fiber: 7g | Sugar: 4g | Vitamin A: 136IU | Vitamin C: 51mg | Calcium: 62mg | Iron: 4mg